Oil buns with EVOO Pago de Valdecuevas

Oil buns are a very popular sweet treat in Medina de Rioseco, perfect for enjoying with coffee.

Ingredients:

• 500g strong bread flour
• 200g Pago de Valdecuevas extra virgin olive oil
• 100g white wine
• 25g lard
• 65g sugar
• Zest of 1 lemon and 1 orange
• Cinnamon

Preparation:

1. In a bowl, combine all the ingredients and knead until you have a smooth, well-combined dough.
2. Using a rolling pin, roll out the dough between two sheets of parchment paper to a thickness of 1 cm to 1.5 cm.
3. Let the dough rest in the refrigerator for a few hours, or preferably overnight.
4. Preheat the oven to 180°C (350°F). Cut out the buns using a cookie cutter of about 4.5 to 5 cm in diameter.
5. Place the buns on a baking sheet and bake for about 15 minutes, until they are lightly golden.
6. Sprinkle sugar over the buns and let them cool on the baking sheet.
7. Once they are cool enough to handle, coat them in more sugar.

Enjoy these delicious oil buns!